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Annabel Epstein

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About the Author

Annabel EpsteinAnnabel grew up in Germany, in a family where love has always evolved and revolved around the kitchen table. She now cooks in her tiny dorm kitchen at The George Washington University and tries to perfect her baking as a pastry assistant at Cowbell Kitchen. Follow her cooking adventures on Instagram. She loves eggs, eggplant and dill more than anything.

Lemon Ginger Curd

Recipe by Annabel Epstein

Lemon Ginger Curd

Tangy, bright and with a kick of ginger, this curd is great not only inside hamantashen. Try drizzling some into yogurt or on top of oatmeal. It’s also delicious on pancakes and French toast.

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Strawberry Rose Jam Filling

Recipe by Annabel Epstein

Strawberry Rose Jam Filling

Everyone knows and loves strawberry jam, especially when baked into buttery hamantashen. This Purim, try adding rosewater to homemade jam, and take the cookie game to a new level. Packaged in a Mason jar tied with a ribbon, this also makes for an impressive DIY present. Tip: If you’re short on time, but still want to

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Fig, Date and Pomegranate Filling

Recipe by Annabel Epstein

Fig, Date and Pomegranate Filling

Spiked with orange zest and with zing from the pomegranates, this filling is also naturally sweetened by the dates and figs. Both dates and figs are prominently featured in Israeli cooking and taste great even in March when fresh local fruit is limited.

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Fig, Cherry and Walnut Biscotti

Recipe by Annabel Epstein

Fig, Cherry and Walnut Biscotti

Perfect for dunking into tea or coffee or enjoyed as an afternoon snack, these biscotti are flecked with tart bites from the cherry and sweet notes from the fig. If you don’t like fig or cherry, feel free to substitute with raisins, apricots or any other dried fruit. Likewise for the walnuts—if you prefer almonds

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Goat Cheese–Stuffed Dates

Recipe by Annabel Epstein

Goat Cheese–Stuffed Dates

These little bites have the power of magically disappearing once you put them out on the table. The sweet dates stuffed with the tangy orange-and-thyme-scented goat cheese and topped with the tart and crunchy pomegranate seeds are almost as easy to prepare as they are to nosh on. The best part is that you can

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